13 August, 2015
Daal Vadi – Fritters made with 4 types of Lentils, Served as ChaatPosted in : Bachelor's Room, Breakfast Table, Rain and TTR- Monsoon Recipes, Snacks, Street Food on by : Isha K Tags: Amchur, cabbage, Gram Flour, health benefits, Healthy Lentils, Monsoon Recipes, Moong Dal, Urad Dal, Why do we crave for fried foods in monsoon
The rainy splash is on, and TTR is trying to share the recipes which compliments the season filling more joy in your tummy. I didn’t know why we crave for fried stuff in rainy season and become chatoras and chatoris till I read this on NDTV’s website- ‘Nutritionists explain the link between the drop in temperatures and our bodies’ speeding need for high calorie- high carb diet. Whenever there is a drop in the temperature, our body temperature drops as well, hence we automatically want foods that will keep us warm and cozy. This is likely due to our body’s need for more calories coupled with the changes in brain chemistry brought about by the change in seasons and alterations in the body’s biological clock. Experts explain how fried, fatty foods have an impact on your mood as well. Many fatty foods contain tryptophan, which is used by the brain to produce serotonin- the feel-good-happy hormone.’
Oh yes, if we keep the frying thing apart, it is nutritious too, as it contains the lentils, which we just discard calling them the food for sick people. So good for kids and those who think like this. But you can’t avoid frying here, so try to use good quality of oil and less oil for frying, strain the oil well through good strainer and absorbent paper. You can’t fry them in the air – fryer, as air-fryer asks for the batter with less moisture and it is only good for frying frozen food (based on the reviews available on the internet). So to soothe your senses, I am sharing this Daal Vadi, which is made from four lentils, soaked for a few hours and grind into a paste, versed with some chatakedar spices, it is irresistible, though, but take some time to serve it in Desi style, i.e Chaat, and enjoy it with a sip of hot coffee or tea.
Note- For making these fritters, you just have to keep a check on the temperature of the oil. If it is too hot, then the fritters will not get cooked from inside and if too cool, then it will soak all the oil. Just follow the recipe and instructions properly. These are very convenient to make, no much effort needed. 🙂
Preparation Time- 3-4 hours (for soaking the lentils) + 30 minutes
Cooking Time- 15-20 minutes.
Soaking the Lentils-
1. Moong (Yellow Gram)Dal, skinned (Moong Dhuli) – 1/2 Cup
2. Green Gram, split with skin on (Moong Chilka) – 1/2 Cup
3. Urad (Black Lentil) split, skinned (Urad Dhuli) – 1/2 Cup
4. Channa Dal (Bengal gram), split – 1/2 Cup
5. Water- enough to soak the lentils
For making Batter-
6. Ginger- 2 inch, grated
7. Green Chillies, finely chopped- 4-5 Nos.
8. Green Coriander, finely chopped
9. Gram flour (Besan) – 4 Tablespoons
10. Coriander Seeds- 1 Teaspoons, crushed
11. Red Chili Powder- 1 Teaspoon
12. Coriander Powder- 2 Teaspoons
13. Dry Mango Powder(Amchur) – 1 Teaspoon
14. Cumin Powder (Jeera Powder) – 1½ Teaspoon
15. Salt- to taste
16. Garam Masala (Optional)
17. Oil- 2 Cups or for deep frying
Soaking the Lentils-
1. Take 2 Utensils, one for soaking Chana Dal and one for soaking the remaining three lentils. The reason for soaking the Chana Dal separately is, it takes time to grind into a paste as compared to the other lentils.
2. Wash the lentils properly and soak them in good quantity of water. Soak them for 3-4 hours minimum or overnight if you have to make them at breakfast.
Preparing the Batter-
1. As I’ve mentioned in soaking steps that Chana Daal takes time to grind, so first grind Chana Dal to paste, the paste should not be too fine or too coarse. Now grind the remaining three lentils into a paste. Use some water to grind them, but don’t make it of liquid consistency. As I’ve mentioned the paste should not be too fine or too coarsely ground. The consistency of the batter should be average, just like the batter of Dahi Vada.
2. Add green chillies, crushed coriander seeds, gram flour and fresh green coriander to the batter.
3. Now Add coriander powder, red chilli powder, Cumin seeds powder, dry mango powder, salt and Garam Masala (I didn’t add, but if you like you can add it to your taste preference).
4. Mix all the ingredients well, so that they gel up with the batter properly.
5. The consistency of batter should be of average consistency, not too thick or not too thin also.
Frying the fritters-
Now this is an important step in getting for what we worked so hard, but its fun when you love your job. You have to control the temperature of the oil, its not a hard job to turn the gas knob after all. 😛
1. It should be lukewarm when you start frying the fritters. When the fritters puffed up and starts browning, then increase the flame. In this way they will be crispy from outside and soft from inside. If you will cook on high flame, they will remain uncooked from inside.
2. Do not fill the oil with lots of fritters at a time, frying so many fritters together will lower the temperature of the oil too much and the fritters will soak the oil. So add only a few. This tip also works when you are frying something like other fritters, and vadas.
3. When you will add the batter to the oil, you will see that the fritters will puff up, as you can see in 3rd & 4th step of the pictorial.
4. When the fritters are brown from outside, take them out and drain the oil completely and put them on an absorbent paper.
Serve with Tamarind and Gur Chutney or Green Chutney or serve it as a Chaat, as I did.
Put Vadas in a serving bowl, pour tamarind and green chutney, pour some whisked curd, add the chutneys again, add some finely chopped onion, shredded Cabbage, carrot and ginger. Garnish with fried green chilli. Sprinkle some Dry Mango Powder or Chaat Masala. You can do the topping of your choice also.
Try other monsoon recipes to get the full feel of this breezy season here.
The lentils or pulses used in this recipe are highly nutritious for the human body. We usually do not eat them and try very hard to avoid them always. But if cooked in different style and with great care, they become very tasty and healthy. We usually eat them when we fall sick, but if we include them a little bit in our diet, our gut health would be great then!
The health benefits of lentils include a high protein content, improved digestion, a healthy heart, diabetes control, control of cancer, weight loss, a solution for anemia, and better electrolytic activity due to potassium. It is good for pregnant women, the prevention of atherosclerosis, and it helps in maintaining a healthy nervous system. Lentils are consumed much more often in Asian countries, particularly India. India has the largest number of vegetarians and lentils can be a substitute for meat in supplying the required protein.
Who should avoid the lentils with high protein content-
1. Those who have kidney stones should avoid them.
2.Consumption of high levels of protein has other side effects as well. On an average, the amount of protein needed for our body stands at 0.8 grams per one kilogram of body weight. Excessive protein consumption can pressurize kidneys in flushing out those excess proteins in the body. In the long run, that elimination can damage overall kidney function.